6 Vegan Cookie Dough Recipes You Can Bake or Eat Raw

If you don’t know that your eggs have come from a safe grower and that they’ve been safely handled throughout shipping, raw eggs can be scary, and food-borne illness can be a big concern. Raw cookie dough, though, is one of life’s most delicious indulgences. How do you skip the first while enjoying the second? Leave the eggs out!

These 6 vegan cookie recipes are perfect for sneaking bites of dough before you bake up the cookies. If you’re going to skip the baking altogether, we won’t judge; just leave the baking soda and powder out for a time you’ll actually need them.

Source: iStock

 1. Chocolate Chip Cookies

We’ll get right to the classic favorite: chocolate chip. Sweet, butterscotch-flavored, vanilla-laced dough balanced with just a bit of salt and studded with bittersweet chocolate chips. This recipe from Daily Rebecca uses coconut oil to recreate the texture of cookies made with butter. Because they’re lacking a real binding agent like flax, they won’t have that sometimes gritty seed taste when raw, but they’ll still bake just fine. For a mellow, barely-there coconut flavor, reach for refined coconut oil. For a stronger hint of coconut, use virgin oil.


  • ½ cup coconut oil
  • 1 cup brown sugar
  • ¼ cup almond milk
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup vegan chocolate chips

Directions: Preheat oven to 350 degrees Fahrenheit.

Cream together the coconut oil and brown sugar, then add the almond milk and vanilla.

In a separate bowl, mix the flour, baking soda, baking powder, and salt.

Combine the wet and dry ingredients into a crumbly dough, then fold in the chocolate chips.

Roll into tablespoon-size balls and place them on an un-greased cookie sheet, then flatten them out a bit with your palm.

Bake for 7 to 10 minutes.

Source: iStock

2. Peanut Butter Cookies

These 4-ingredient peanut butter cookies bake into moist, chewy cookies with a lot of nutty flavor. Healthy Happy Life blogger Kathy uses chickpea flour to boost protein and fiber while keeping these gluten-free, though you could use all-purpose flour, oat flour, or spelt flour. These are made with mashed banana as a binder to replace eggs, so you get a mild peanut butter banana flavor in the dough balls.


  • 1 cup chunky peanut butter, salted
  • 1 cup plus 1 tablespoon chickpea flour
  • 1 cup organic coconut sugar
  • 1 large ripe banana, mashed

Directions: Preheat oven to 350 degrees Fahrenheit. Grease a large baking sheet.

Make sure the nut butter is soft and stirred well. Add it to a large mixing bowl. Fold in the sugar and mashed banana. Add in optional spices.

Lastly, fold in the flour. Once combined, the dough will be on the soft side, kind of like a soft Play-Doh texture.

You can either glob the dough right onto the baking sheets for oddly-shaped cookies or place dough in the fridge for at least 20 minutes to chill. Upon chilling the dough, you can roll it into balls and use a fork to create nice patted-down patterns on top.

Bake for 15 minutes. Cool.

Source: iStock

3. Gingerbread Cookies

For warm, spiced, wintery dough to take advantage of before spring rolls around, make these gingerbread cookies from Oh Ladycakes. You don’t have to cut them into adorable little gingerbread people when you cook them, but why wouldn’t you? This recipe will yield just about 100-plus bite-size cookies, depending on how much of the dough you sneak before they hit the oven.


  • ½ cup vegan butter
  • ½ cup cane sugar
  • ½ cup unsulphured molasses
  • 1 flax egg from 1 tablespoon flax meal mixed with 2 tablespoons water
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 2½ cups unbleached flour

Directions: In the bowl of your stand mixer, cream the butter, sugar, and molasses on medium-high speed until light and fluffy. Beat in the flax egg, ginger, cinnamon, cloves, salt, and baking soda just until combined. Lower the speed and mix in the flour ½ cup at a time. Once you’ve added 2 cups, lower your additions of flour to ¼ cup at a time. If the dough feels firm enough after 2¼ cups of flour have been added, omit the last ¼ cup.

Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with a silicon mat or parchment paper; set aside. Line a flat surface with parchment paper and lightly sprinkle with flour. Roll out half the dough until it is ¼-inch thick. Cut dough and transfer pieces to the prepared baking sheet; chill in freezer for 5 minutes prior to baking. Bake at 350 degrees Fahrenheit for 6 to 7 minutes. Transfer to cooling rack.

Source: iStock

4. One-Bowl Double Chocolate Chunk Cookies

These cookies from Oh She Glows are made with whole-grain oat flour and flax, which is full of omega-3 fatty acids, and we’re pretty sure that makes these almost healthy. Right? This recipe makes gooey, rich, double chocolate cookies in one bowl. How can you go wrong?


  • 1 tablespoon ground flax mixed with 3 tablespoons water
  • ¼ cup solid virgin coconut oil
  • ¼ cup sunflower seed butter, almond butter, or peanut butter
  • ⅓ cup unpacked brown sugar
  • ⅓ cup natural cane sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine grain sea salt
  • 3 tablespoons cocoa powder
  • 1½ cups gluten-free rolled oats, processed into flour
  • 1 to 2 teaspoons non-dairy milk, on reserve if needed to moisten batter
  • 3½ ounces finely chopped dark chocolate

Directions: Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. In a large mixing bowl, mix together the flax and water and set aside for a few minutes to thicken. Whisk the flax egg again once thickened.

Add coconut oil, seed butter, sugars, and vanilla into the bowl with the flax egg. Beat the ingredients until combined and smooth.

Now, beat in the leaveners, salt, cocoa powder, and oat flour, one by one. If your dough is crumbly, add a teaspoon of non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not super sticky.

Finely chop the chocolate. Stir the chocolate into the batter.

Shape the dough into 2-tablespoon balls and place on the baking sheet 2 to 3 inches apart. Gently press down on each ball with your hand to form a disc.

Bake for 12 to 13 minutes, until the cookies are spread out nicely.

Cool cookies on the baking sheet for 7 minutes and then transfer to a cooling rack for another 10 to 15 minutes.

Source: iStock

5. Pumpkin Sugar Cookies

We hope you’re not totally over pumpkin yet, because these sugar cookies from Minimalist Baker are to die for. This is another one-bowl recipe and we hope you save some batter to bake into cookies, because that’s a better vehicle for a delicious vegan buttercream frosting than the raw dough is. These cookies are tender and fluffy and crisp around the edges, and absolutely delicious.



  • ½ cup vegan butter, softened
  • ½ cup organic cane sugar, plus more for topping
  • ¼ cup brown sugar
  • 1 teaspoon pure vanilla extract
  • ¼ cup pumpkin puree
  • 1½ cups plus 1 tablespoon unbleached all-purpose flour
  • ½ tablespoon cornstarch or arrowroot powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ¾ teaspoon ground cinnamon
  • 1 tablespoon unsweetened almond milk


  • ½ cup vegan butter, softened
  • 1½ tablespoon pumpkin butter
  • ½ teaspoon vanilla extract
  • 2½ to 3 cups powdered sugar
  • ¼ teaspoon each ground cinnamon and pumpkin pie spice
  • Splash non-dairy milk

Directions: Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.
Add sugar, brown sugar, and vanilla and beat for 1 more minute. Add pumpkin and mix once more.

Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients to combine.

Mix until until incorporated, being careful not to over-mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15 minutes, or refrigerate for 30 minutes. Preheat your oven to 350 degrees Fahrenheit and position a rack in the center of the oven.

Scoop out heaping 1 tablespoon amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Dip a glass into cane sugar and then gently smash the cookie ball down into a disk.

Bake on the center rack for 10 to 12 minutes, or very slightly golden brown.

Let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.

Rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, and pumpkin butter and mix once more.

Add powdered sugar ½ cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.

Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon.

Source: iStock

6. Mexican Hot Chocolate Snickerdoodles

These cookies from the Post Punk Kitchen have just enough heat to give you a little boost without setting your mouth on fire; it’s just a little bit of lingering warmth in the back of your mouth. The cinnamon sugar coating gives these cookies a great crunch on top. These use chocolate extract for an extra oomph of chocolate flavor. If you don’t like spice but still want to try these cookies, try guajillo chiles for a bright peppery flavor with a milder heat than cayenne.


  • ½ cup canola oil
  • 1 cup sugar
  • ¼ cup pure maple syrup
  • 3 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon chocolate extract
  • 1⅔ cups flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne

Directions: Preheat oven to 350 degrees Fahrenheit. Line 2 large baking sheets with parchment paper.

Mix the topping ingredients together on a flat plate. Set aside.

In a medium mixing bowl, use a fork to vigorously mix together oil,  sugar, syrup, and milk. Mix in extracts.

Sift in remaining ingredients, stirring as you add them. Once all ingredients are added, mix until you’ve got a pliable dough.

Roll dough into walnut-size balls. Pat into the sugar topping to flatten into roughly 2-inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart. This should be easy, as the bottom of the cookies should just stick to your fingers; you can just flip them over onto the baking sheet.  Bake for 10 to 12 minutes — they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

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